为研究压榨花生油加工过程中的质量控制和提高花生油的生产安全性,应用危害分析与关键控制点( HACCP)原理对花生油的加工生产过程进行危害分析,确定显著危害和关键控制点,并在关键控制点提出了关键限值以及有效的监控、纠偏措施,保证了花生油的卫生质量和食用安全性.%In order to control the quality of peanut oil during its production and improve its safety,the hazard analysis critical control pointrn( HACCP) principle was adopted to analyze the hazards in oil production, the significant hazards and critical control points were determined,therncritical limits for the key control points were proposed,and effective control and correction measures were presented,which guaranteed the qualityrnand edible safety of peanut oil.
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